Description
This Vegan Chicken and Dumplings is comfort food to the max. Tender veggies, soy curls, and mushrooms - all swimming in a rich, thick broth, with homemade parsley dumplings floating on top. Mom would be proud.
Ingredients
Scale
"Chicken"
- 4 oz Butler soy curls
- 1 cup water
- 2 Tbs low sodium soy sauce
- 1/2 tsp poultry seasoning
Broth
- 1 med onion, diced
- 2 cloves garlic, minced
- 3 ribs celery, diced
- 3 med carrots, diced
- 3 baby gold potatoes, diced
- 8 oz mushrooms, sliced
- 4 cups low sodium vegetable broth
- 1/2 tsp salt
- 1/4 tsp black pepper
- 1/2 tsp thyme
- 1/2 tsp rosemary
- 1 tsp apple cider vinegar
- 1 bay leaf
Dumplings
- 1 1/2 cups flour
- 1/2 cup cornmeal
- 2 Tbs parsley
- 1 Tbs baking powder
- 1/2 tsp salt
- 1 1/2 cups unsweetened almond milk
Instructions
- Whisk the soy sauce and poultry seasoning into the cup of water and pour over soy curls to rehydrate.
- Saute onion and garlic in a couple tablespoons broth until softened
- Add carrot, celery, and potatoes and cook until softened
- Add mushrooms and spices and cook until softened
- Add drained soy curls, broth, bay leaf and vinegar and bring to a boil
- Meanwhile, mix flour, cornmeal, baking powder, parsley, and salt
- Stir in almond milk until a batter is formed
- Slowly drop in spoonfuls of batter, as many dumplings as you want
- Cover pot and simmer 15 min or until dumplings are done
- Any remaining batter can be placed in muffic tins and baked as biscuits - 350 deg F - 15 min